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This salad is filled with fresh and yummy fruits and vegetables, utilising some of the best of summer stone fruit. If you can get your hands on some Damona feta that is the perfect addition to this dish adding a creamy, cheesy quality which balances well with the bright fruit. Or you could really impress your guests and have a go at making some almond feta yourself.

 

Ingredients

1 cup of quinoa – cook according to packet instructions
2 medium nectarines – sliced
1/2 a red onion – sliced
1 small red capsicum – sliced
1 small Lebanese cucumber – halved and sliced
A small handful of parsley – roughly chopped
2 tablespoons of raspberry balsamic. If you can’t get your hands on raspberry balsamic look for a white balsamic, and mix with a little olive oil and sugar.
Salt and pepper to taste
1/4 cup of Almond Feta

 

Method

1. Cook the quinoa following the absorption method, when cooked separate with a fork and allow to cool.

2. When cooled toss all ingredients together, except the almond feta, and season. Top with almond feta and serve.

 

Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.

Share your beautiful summer salads with us on Instagram with #myTWC

 


About The Author

Kate Parker

Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.

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